Moroccan Fish

1/2 teaspoon saffron threads
One 4-pound fillet of salmon
Salt and freshly ground pepper to taste
3/4 cup chopped fresh flat-leaf parsley
3/4 cup chopped fresh cilantro
1 entire head of garlic, peeled and minced
4 medium tomatoes, sliced in rings
1 red pepper, sliced in rings
3 lemons, sliced in rings
1/4 cup olive oil

1. Preheat the oven to 350 degrees and place the entire fish in a glass or earthenware baking dish. Pour oil around fish.
2. Dissolve the saffron in about 1/2 cup of boiling water and let it sit for a few minutes.
3. Sprinkle the fish with salt and pepper to taste. Then cover with the 1/2 cup of the parsley, 1/2 cup of cilantro, the garlic, tomatoes, red pepper, and lemons. Then sprinkle the saffron water over the fish and tomatoes.
4. Bake, uncovered, for 20-25 minutes, or until golden and crisp. Sprinkle with the remaining chopped parsley and cilantro.

Yield: 8-10 servings

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